Crunchy Sweet Corn Muffins

Name: Crunchy Sweet Corn Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 15 muffins
Ingredients: 1 3/4 cups cornmeal; 1/2 cup dry polenta (coarse-grind cornmeal); 1 cup all-purpose flour; 3 teaspoons baking powder; 1 cup sugar; 1/2 teaspoon salt; 1 cup milk; 1/3 cup sour cream; 1 egg, beaten; 1 cup butter, softened; 1 teaspoon vanilla extract

Submitted by Pesto lover

"I like there to be a little crunch in my corn muffins. By using a small amount of polenta or coarse grind cornmeal added to the regular cornmeal you get out of a box of Albers, you achieve a crunch in the muffin, which I think is just perfect."

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Ready In:: 25mins
Ingredients:: 11
Yields:: 15 muffins

ingredients

1 ³⁄₄ cups cornmeal
¹⁄₂ cup dry polenta (coarse-grind cornmeal)
1 cup all-purpose flour
3 teaspoons baking powder
1 cup sugar
¹⁄₂ teaspoon salt
1 cup milk
¹⁄₃ cup sour cream
1 egg, beaten
1 cup butter, softened
1 teaspoon vanilla extract

directions

Preheat oven to 350°F.
Grease 15 muffin or cupcake tins very well. If using the jumbo size tins, this makes 8. I use nonstick spray.
Mix all dry ingredients well.
Beat together, milk, sour cream, egg, softened butter and vanilla extract.
Mix in dry ingredients.
Ladle mixture into muffins tins. Fill about 2/3 full. You could probably try filling them higher to make a total of 12 muffins, but I like them smaller (lots of calories in these).
Bake until lightly browned on the edges, about 20-25 minutes in my oven.